Even in Winter, Cherries are the "Pick" of the Litter

Despite the deep-freeze which has settled on West Michigan, we can still "Select Michigan" products for our tables.

Our very own Traverse City leads the nation in tart cherry production. Which is ironic since they chose "Cherry Capital of the World" as their motto before the first cherry tree was even planted. Not really, but Traverse City does grow about 75% of our country's tart cherries.

Picking up dried cherries, frozen cherries or cherry concentrate will almost guarantee our state some cash. Cherries make up 1 of about 200 Michigan farm products that pump about $64 billion into the Great Lake State.

This time Priscilla brought a great side-dish recipe. Enjoy!

Couscous with Dried Michigan Cherries

Recipe by: Priscilla Massie For Couscous:

(or use a box of couscous and follow directions)

1 teaspoon olive oil

1 1/2 cups low sodium chicken or vegetable broth

1 cup couscous

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3/4 cup chopped dried Michigan cherries

2 tablespoons chopped fresh basil

1 tablespoon fresh lemon zest

1/2 teaspoon salt

1/4 teaspoon white pepper

Dressing:

1 tablespoon Michigan cherry juice concentrate

1 1/2 teaspoons lemon juice

1 1/2 teaspoons brown mustard (or your favorite mustard - honey mustard, cranberry)

1 1/2 tablespoons walnut oil

Prepare couscous: In a saucepan, heat olive oil over medium heat. Add broth and bring to a rapid boil. Add couscous & stir, cover and remove from heat. Keep covered for another 6 minutes - transfer to an attractive mixing bowl.

Dressing - In a small bowl, whisk together cherry juice concentrate, lemon juice & mustard - whisk in walnut oil until emulsified & set aside

Stir into couscous - the dried cherries, basil lemon zest salt and pepper.

Mix the dressing into couscous & dried cherry mixture and serve immediately.